Fresh, crunchy, and loaded with sesame flavor –
this cabbage salad is easy to throw together and so good, you’ll want to make it on repeat.
If you’re looking for a salad that’s anything but boring, this sesame cabbage salad is it. It’s light and crunchy, but also creamy, nutty, and just the right amount of sweet, tangy, and salty. The soy-tahini dressing brings a deep, toasty sesame flavor, and the crackly sesame topping takes everything over the top.
You can make it with white or red cabbage, slice it ultra-thin for a delicate texture, or keep it chunkier if you’re prepping ahead. Either way, the balance of flavor and texture makes this salad one you’ll come back to again and again.
Why You’ll Love This Recipe
- Big sesame flavor from tahini, sesame oil, and toasted seeds
- The crunchiest topping – sweet, salty, and totally addictive
- Quick to make with simple ingredients
- Easy to prep ahead (with one small tweak)
- Easily made vegan – just swap the honey for maple syrup
- Great with white or red cabbage – whatever you have
- Perfect side or light main for warm days, BBQs, or fridge raids
Watch How to Make This Sesame Cabbage Salad (It’s So Simple!)
See how quick and easy it is to toss together the cabbage, carrot, and that bold, creamy dressing.
That Crunchy Sesame Topping You’ll Want on Everything
It’s toasty, sweet, salty, and so satisfying. Make it once and sprinkle it on everything.
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Ingredients for This Simple Sesame Cabbage Salad
Here’s everything you’ll need to make the salad, the dressing, and the sesame topping.
Crisp Cabbage & Carrot Base
- ½ small white cabbage, very thinly sliced (or red/purple cabbage)
- Use a vegetable peeler for ultra-thin shreds if serving right away. For make-ahead, slice it chunkier so it holds up longer.
- 1 medium carrot, cut into matchsticks or julienned
Creamy Sesame Cabbage Salad Dressing
- 2 tbsp soy sauce
- 2 tbsp honey
- 1½ tbsp lemon juice
- 1 small garlic clove, grated
- 1 tbsp olive oil
- ½ tbsp sesame oil
- 2 tbsp raw tahini
This dressing brings bold sesame flavor with just the right balance of salty, sweet, tangy, and creamy.
Sweet & Toasted Sesame Crunch Topping
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds
- 1 tbsp honey
- ½ tbsp olive oil
- Pinch of flaky sea salt
Toast the seeds lightly, stir in the mix-ins, then let it cool into sweet-savory clusters you can break and sprinkle.
How to Make This Creamy Sesame Cabbage Salad
- Prep the veggies
- Slice the cabbage thin (or keep it chunkier if you’re making it ahead).
- Cut the carrot into matchsticks. Add both to a bowl.
- Make the dressing
- Whisk together soy sauce, honey, lemon juice, garlic, olive oil, sesame oil, and tahini until smooth.
- Toast the sesame seeds
- In a dry pan over low heat, toast the sesame seeds for 3–4 minutes until lightly golden.
- Make the crunchy topping
- Stir in the honey, olive oil, and flaky salt. Cook for 30 seconds, then turn off the heat.
- Spread it out thin, let it cool, and break into chunks.
- Toss and top
- Add the dressing to the salad just before serving. Toss well.
- Sprinkle the crunchy topping on top and enjoy!
Keep the topping separate until serving so it stays crispy.
Sesame Cabbage Slaw Variations
Make it your own! Here are a few easy ways to switch things up:
- Add protein – Toss in shredded chicken, crispy tofu, or cooked chickpeas.
- Make it spicy – Add chili flakes, chili oil, or a bit of grated ginger.
- Use different vinegar – Rice vinegar or apple cider vinegar works instead of lemon.
- Try other veggies – Thinly sliced red onion, bell peppers, or cucumber fit right in.
- Change the sesame topping – Add crushed peanuts, almonds, or sunflower seeds.
- Make it a meal – Add cooked noodles, serve with a fried egg or sliced creamy avocado on top.
How to Store This Roasted Sesame Cabbage Salad
- Cabbage & carrot mix: Undressed, it’ll keep in the fridge for 2–3 days.
- Dressing: Store in a sealed jar in the fridge for up to 3 days.
- Topping: Cool completely and keep in a sealed container at room temp.
- Important: Don’t dress the salad or add the topping until right before serving — it loses its crunch quickly.
Frequently Asked Questions
- Is this sesame cabbage salad vegan?
Not quite — the recipe uses honey in both the dressing and the topping. But you can easily make it vegan by swapping the honey for maple syrup or agave. - Can I prep this salad ahead of time?
You can — just keep the cabbage and carrots undressed in the fridge, store the dressing separately, and don’t add the crunchy topping until right before serving. - What’s the best way to slice the cabbage?
For the lightest texture, shave it super thin using a vegetable peeler. But if you’re prepping ahead or want more bite, use a knife to cut it into chunkier strips — it holds up better that way. - Can I make it nut-free?
Yes! There are no nuts in the base recipe — just sesame seeds and tahini. If you’re avoiding sesame too, you’d need a bigger swap (like sunflower seed butter). - How do I keep the sesame topping crunchy?
Let it cool completely and store it in an airtight container. Always add it to the salad just before eating — that’s the secret to keeping it crisp.
Sesame Cabbage Salad
Ingredients
For the Salad Base:
- 1 medium carrot, julienned or cut into matchsticks
- ½ small white cabbage, finely shredded or sliced thin
For the Sesame Tahini Dressing:
- 1 small garlic clove, grated
- 2 tbsp soy sauce
- 2 tbsp honey
- 1½ tbsp lemon juice
- 1 tbsp olive oil
- ½ tbsp sesame oil
- 2 tbsp raw tahini
- Pinch of salt, to taste
For the Crunchy Sesame Topping:
- ½ cup sesame seeds (mix of white and black)
- 1 tbsp honey
- ½ tbsp olive oil
- Pinch of flaky sea salt
Instructions
- Shred the cabbage and cut the carrot into matchsticks. Set aside in a mixing bowl.
- In a small bowl, whisk together the soy sauce, honey, lemon juice, olive oil, sesame oil, tahini, grated garlic, and a pinch of salt until smooth.
- Toast the sesame seeds in a dry pan over medium-low heat for 3–4 minutes, stirring constantly.
- Add honey, olive oil, and a pinch of flaky salt to the pan. Stir to coat and let it cook briefly, about 30 seconds.
- Let the mixture cool flat in the pan, or if it seems very toasted, transfer to a piece of parchment paper and spread it out to cool completely. Then break into chunks.
- Pour the dressing over the cabbage and carrot. Toss to coat.
- Sprinkle the crunchy sesame topping over the salad just before serving.
Before You Go
This sesame cabbage salad is one of those recipes that checks all the boxes: quick, flavorful, fresh, and seriously satisfying. Make it once and you’ll keep coming back — especially for that sesame crunch.
If you try it, let me know in the comments, I’d love to hear how it turned out!
